Lunch: Skillet Cinnamon Roll

Recipe by Lindsay Funston Refrigerated biscuit dough is the secret ingredient to this giant cinnamon roll.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Skillet Cinnamon Roll

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/2 stick butter, plus more for greasing skillet
3 4.5-ounce cans refrigerated Pillsbury Buttermilk Biscuits
1/3 c. brown sugar
1 tbsp. ground cinnamon
1/2 c. powdered sugar
2-3 tsp. milk

Instructions

Preheat oven to 350 degrees F and butter an ovenproof skillet. On a floured work surface, roll out refrigerated biscuits until they're thin and in the shape of a rectangle. Slice into three pieces, then use your hands to stretch and roll each piece so it's a 2- to 3"-long strip.
Melt butter in a shallow bowl; in another shallow bowl, combine brown sugar and cinnamon. Starting with one strip, dip in butter, letting excess drip off, then dip in cinnamon-sugar. Starting in the center of the skillet, tightly coil the strip. Repeat with remaining biscuit strips, continuing to wrap them around the previous strip, until the skillet is nearly full. (The dough will expand puff up in the oven.)
Bake until puffy and golden, 20 minutes. Let cool before icing.
When cool, make icing: In a small bowl, combine 1/2 cup powdered sugar and 2 tsp. milk. Stir, adding more milk if you desire a thinner consistency. Use a spoon to drizzle icing over cinnamon roll—then dig in.